Indian Seasoned Silver Bass:               

 

 

Recommended Ingredients:

1 LB cleaned silver bass
2 tsp garlic pulp (minced garlic ok)
2 tsp garam masala
1-2 tsp chili powder (to taste)
1/2 tsp Turmeric
1/2 tsp salt (Optional)
4 Tbsp finely chopped fresh coriander
2 Tbsp vegetable oil
4 TBS Lemon Juice

 

Mix spices together and baste over fish grill or broil about 10 minutes until fish flakes

 

 

 

Capt. Chuck's Rainbow/Steelhead Kabob Recipe:               

 TTFC BACON WRAP RECIPE

 

Recommended Ingredients:

- 1 Pound of bacon

- Steel Head Fillets

- Italian Dressing

- Wood or Steel Skewers

- Diana’s Barbecue Sauce

- Olive Oil

 

Cut skin off Steelhead fillets.

Soak wooden skewers for approx. 1hr.

Cut fillets into 2 inch cubes. (Be careful to cut away lateral bones from cubes).

Marinate cubes in Italian Dressing for a minimum of 1 hr.

Cut Bacon slices in half.

Cook Bacon slices in microwave for 2 minutes.

Remove skewers from water and apply a light film of Olive oil on skewers.

Wrap marinated cubes in Bacon placing on the skewer until skewer is full.

Heat barbeque to medium/low. Apply olive oil to grill. Place skewers on grill.

Brush barbeque sauce and turn skewers when Bacon turns golden brown.

Grill second side until golden brown and apply barbeque sauce.

 Remove Bacon

 

Wrap when both sides are cooked and serve.

 

 

FISH CHOWDER WITH HERBED OYSTER CRACKERS

 

8 slices bacon, chopped

2 small onion, chopped fine

2 carrot, chopped fine

2 celery rib, chopped fine

4 tablespoon unsalted butter

4 teaspoons all purpose flour

1-teaspoon paprika

16 ounces bottled clam juice

2 cups water

1 can, 12 oz. carnation canned milk.

2 russet (baking) potatoes (about 1 pound)

1 1/2 pounds firm white fish fillet such as walleye, halibut or cod,

skin discarded and flesh cut into 1inch pieces

4 tablespoons minced fresh parsley leaves

 

To make the fish chowder:

 

In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened. (may have to add a little water to keep from sticking)

 

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and canned milk and bring to a slow boil, stirring occasionally. (Add canned milk last when mixture is cooled down)

 

While mixture is coming to a boil, peel potato and cut into 1/4inch dice. Add potato to mixture and simmer chowder, uncovered until potatoes are close to done. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper. (I like to use red pepper) It seems to be better if fixed and allowed to set for a few hours, then reheat and eat.

 

Herbed oyster crackers

 

1 10 oz bag, soup and oyster crackers

1/3-cup canola oil

1 tablespoon, dill wed

1 t spoon, garlic salt

Combine in a large 1-gallon zip lock bag, shake or stir until crackers are coated.

 

Yield: 4 servings

 

Notes: If you are afraid of the grease in the bacon, the chowder is almost as good without it.

 

 

Spray glass pan with pam,

line with ½” fillet’s,

make a crab meat stuffing (to taste)

add stuffing to pan about ¾” thick.

Add another layer of fish about ½”,

I like to use the thicker fillets split and butter flied.

Brush the top with oil. Salt and pepper to taste.

Bake until a fork will just slide through.

Make a cheese sauce smooth not to thin,

Cut fish into serving size portions and cover with the cheese sauce, serve with veggi

This is a great for large groups and your bigger fish are better than the smaller ones.

Bigger fish hold the texture better and stay nice and flakey.

Thanks to Tim and Nancy of this recipe.

 

 

Add 1/3rd stick of butter to pan along with a couple tablespoons light olive oil.

The olive oil keeps the butter from burning and turning brown.

Take the zippered cut up pieces of walleye and lightly season the fillets with dill.

Put a light amount of garlic powder and cayenne pepper in the butter/oil and then add the seasoned fish.

 

Fry on both sides until slightly brown (easier with well drained fish).

Thanks to Ken and Carol for this recipe.

 

 

Baked Walleye in Instant Mashed Potato Flakes

 

Preheat oven to 400 degrees.

 

1-cup instant potato flakes (use better kind not generic)

½ cup bread crumbs (I use the Progresso, Italian style)

(Two to one flakes to bread crumbs for what ever size batch you want)

Salt and pepper to taste.

 

Mix above ingredients well.

 

Melt ½ stick of butter or ½ cup olive oil or ½ cup margarine

 

Dip fillets in butter or what ever you choose

Spray a large cookie sheet with vegetable spray i.e.; Pam.

Place coated fillets on cookie sheet and place in oven for 15 minutes (careful not to over cook)

Turn over fillets and add a little shredded cheese on top, put back in over for 7 to 10

minutes or until golden brown.

 

 

Louisiana Fish Loaf

 

1 lb walleye fillets                                              ¼ c chopped green pepper

½ c water                                             2 tbs chopped onion

4 tbs lemon juice                                   2 tbs chopped celery

¾ tsp salt                                              2 tbs chopped parsley flakes

1 carton egg beaters or 2 eggs              2 tbs margarine, melted

1 tsp hot sauce

½ c fine breadcrumbs

 

Place filets in medium skillet. Add water, 2 tbs lemon juice and ¼ tsp salt.

Bring to a boil, cover and simmer for 10 minutes or until fish flake with a fork.

Place fish in a mixing bowl, flake and set aside.

 

In a medium bowl mix two eggs or egg substitute, 2 tbs lemon juice, hot sauce and ½ tsp salt.

Fold in fish, breadcrumbs, green peppers, onion, celery, parsley and butter.

 

Grease a shallow loaf pan, shape into loaf and bake30 to 35 minutes at 350 degrees.

 

Lemon basting sauce

3 tbs melted margarine, 2 tbs lemon juice and ¼ tsp salt mixed together. Use to baste fish loaf while baking. Make ¼ cup.

 

Thanks to Shelby Merritt 10/04/03

 

 

 

Walleye / Crab Cakes

 

1 ½ lb walleye, chopped

1 small can crab meat with liquid

¼ cup, olive oil

¼ each, onion

¼ cup fresh parsley, chopped

¼ cup, miracle whip mayo

½ carton, eggbeaters

½ cup, seasoned breadcrumbs (more if needed for consistency)

Pinch of old bay seasoning

Breadcrumbs for rolling

 

Mix all, roll into patties then coat with breadcrumbs. Brown in non-stick skillet on top of stove. Once brown put in baking dish then into 350 deg oven for 20 minutes.

 

 

 

Baked Walleye in wine.  (good flavor and no fishy taste)

 

6 (8-ounce) walleye fillets
1 cup milk
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
Salt
Pepper
1/2 cup olive oil
2 teaspoons paprika
1/4 pound buttery, flaky crackers, finely crushed
1/2 pound melted butter
1/2 cup white wine

 

Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).

Preheat oven to 400 degrees F.

Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Space apart where fillets are not touching each other. Drizzle with melted butter.

Pour white wine into pan, just enough to bring wine up onto the sides of the fillets, being sure not to drizzle directly onto fish. Bake until fillets are flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.

 

 

Vernor's Boston Cream Walleye

 

Delicious combination of two Michigan favorites: 

Fresh mild Walleye filets lightly sautéed, then baked with a delicate Vernors ginger ale.